Snickerdoodle Larabars

For those of you who have never tried a snickerdoodle cookie, it’s a sugar cookie rolled in cinnamon and sugar and are wonderful during the holidays.


1 c. Raw Almonds

1/2 c. Raw Cashews

1 c. Dried Dates (pits removed)

1/2 tsp. Vanilla Extract

1-2 tsp. Ground Cinnamon (to taste)

1/4 tsp. Salt to taste (don’t skip this part!)

*Note: fruit is not to be tightly packed in measuring cup.


Grind almonds and cashews in a food processor until finely ground, but have not turned into nut butter. Add dates, then process until mixture becomes cookie-dough consistency. This will take a while, and as tempting as it is, do not add water to the mixture. Sprinkle the ground cinnamon, salt, and vanilla extract evenly, then process for a few more seconds until it is completely incorporated. Add more to taste.

Turn off the processor, remove the dough, pack it into a small lightly oiled container, and place in the fridge. Or, you can mold it by hand, wrap it in plastic wrap, and place it in the fridge.

After about 1-2 hrs, you can remove it from the fridge and cut it into small bars. You can also dust the bars with tapioca starch/flour so that they do not stick.